Showing posts with label vegan. Show all posts
Showing posts with label vegan. Show all posts

Wednesday, 16 May 2012

Of Breasts and Udders


Disclaimer: This is a strongly worded post, which you don’t see so often from me. I apologise in advance and if anyone is of a particularly sensitive nature they may want to turn away now and resist reading on. In my defence I will say just this: I am NOT vegan  and am not in any way touting MY way as the ideal. In fact I am arguing that the whole human take on milk is wrong, that we have it all screwed up, and that major psycho-social changes need to take place publicly, openly and honestly.

I will reiterate: I am NOT VEGAN, though I am rapidly moving in that direction for a multitude of reasons. But weaning takes time...

Breastmilk, naturally. But which kind?

The whole world seems to have erupted over the recent Time article. YOU know the one I mean. But one thing nobody seems to be talking about is a topic so fundamental it is the oversized cow in the room...

Which would you rather drink, human breastmilk or cow’s milk? Cow’s breast milk, or udder-milk if you like. Which would you rather your children drank, and for how long? Should we be weaned off ALL milk as infants? At what age? 1 month, 6 months, a year, 6 years? Or perhaps more realistically, should we all stop drinking milk when our mother’s milk naturally dries up, whenever that is? Or should we be building up our milk-banks to enable all children to benefit from full-term breastmilk. Maggie Thatcher will forever be remembered as the one who “took away our free milk”... will the current leaders be man, or even woman - enough to make our human milk banks a top priority for the future health of our race?

I find it fascinating, this discussion on child-weaning, and the views of scorn and disgust over “extended” breastfeeding, whilst we all continue to guzzle our pints of cow (or goat or sheep) milk quite happily in the form of café lattes and cereal bowls and smoothies, cheeses, sauces, yoghurts, not to mention all the products containing lactose or its by-produts that you probably don’t even realise are there. Tip: if its not labelled as vegan, it almost certainly harbours some form of lactose.

And while we suffer more and more from lactose-intolerance because our biology and needs are fundamentally different to a calf’s, we try to suffer silently or perthaps cut down a bit whilst all the time berating the worthy mothers of our society for continuing to feed our children human breastmilk - the only kind of milk that was truly meant for human consumption and the only kind of milk that benefits our system wholly and properly, with 1001 nutrients and benefits for our growing kids that they simply cannot get in ANY other form. It’s time we faced up to the facts and stopped thinking of cow’s milk - especially in its pasteurised form which rids it of all the good AND bad bacteria - as n-o-r-m-a-l whilst human breastmilk is somehow 'weird and hippy'. Please wake up to the realities. Your body was meant to digest human milk. The topic as to how long for is debatable. But incontrovertibly, YOU ARE NOT A COW (whatever anyone says), nor even a calf.

And yet still we have this stigma, this ‘ickiness’ around breastfeeding and human milk, whilst the supermarkets are stuffed floor to ceiling with artificially extracted udder-milk - the calves for whom this was made having been sent to slaughter or kept on as future dairy queens when their work was done.

How do you feel about breastmilk smoothie now?

Friday, 11 May 2012

Chocolate Friday: Raw Chocolate Cheesecake!

Oh MY oh my oh my, what a long time it's been between posts... So sorry for my continued absence from the virtual realm. As Kundera said, Life is elsewhere...

Today was the kind of day that inspired a bit of cooking, or should I say, chocolate alchemy. For this is no ordinary cheesecake, this is a completely vegan, wheat-free, raw cheesecake. And what's more, it's not one of your fancy all-you-can-eat cashews affair as (a) I don't believe in making everything with nuts and (b) I'm not that keen on them in the first place. Oh, and (c) there were none in the cupboard and this was the kind of day that I just HAD to make something out of what was in my cupboard!

And it had to be good, oh so good. And chocolatey. Very much so.

So here we are - tada! I literally threw this together and everything is approximate measures, so please feel free to be equally lax and experimental :)

Base
3/4 cup whole almonds, finely ground (or, if you want to be totally nut-free, try using coconut)
3/4 cup buckwheaties, roughly ground
2 tbsp cacao powder
1 tbsp maca powder (optional)
1/4 cup rapadura sugar, ground finely or about 2 tbsp xylitol - or whatever you prefer
Tiny pinch crystal salt
1/2 cup cacao butter, melted

Mix all the dry ingredients together then add in the cacao butter to make a dough, and press firmly into the base of a springform flan case. Chill in the fridge while you make the filling.

Filling
1/2 cup chia seeds, just covered in water
Juice of 1 orange
1/2 cup dried coconut, finely ground
1/2 banana
1/2 cup cacao powder
1 tsp vanilla essence
2 tbsp agave syrup

Add the orange juice to the wet chia seeds and mix well. Leave to soak for about an hour. Then liquidise the banana, chia mixture and coconut till smooth. Finally add the cacao, vanilla and agave and process till completely incorporated. Spoon over chilled base and return to the fridge to set.


Topping
1/2 cup coconut oil, melted
1/2 cup cacao powder
2 tbsp agave syrup

Mix all together well and spoon over the chilled cheesecake base.

Enjoy!

Want to know more about the ingredients? Check them out at the Raw Living store, where you will learn just what maca powder can do for your hormones and why chia seeds really are a superfood!

Tuesday, 29 November 2011

Real Food Diets: Going Dairy Free (Healthily & Ethically)


This last year I have been trying different ways of eating to try and regain some of my balance, energy and overall health since bearing and rearing our 2 tinies. Over the next few months I'm bringing you a whole host of wonderful guest posts on a variety of Real Food Diets, from Raw to Paleo. Join me in this series and find the best real food for your mind, body and soul.



This week's post is about seeking healthy, ethical alternatives to dairy, and trying out a delicioso Italian Citrus Polenta Cake which uses extra virgin olive oil for its fat content. Miss last week's post? We heard from Saskia at Raw Freedom about Raw Food for Busy Lives. Go check it out!

A word of caution: while I know it may be a bone of contention, when I refer to dairy here I mean specifically cow (or other animal) milk, and not eggs.


Mount Vesuvius: in sticky gorgeous citrusy-
polenta yumminess!
So it looks as if my body has undergone some kind of sea change since girl Earthly came into our lives. I'm now pretty sure that the health problems I've been experiencing the last year are down to a severe dairy intolerance, and I am putting that hypothesis to the strictest of testing now, which means NO DAIRY for me, no way josé... 


This is not the hugest of issues for me really, as I have long disliked being somewhat of a hypocrite over my ethics - I'm vegetarian for lots of reasons, but I think the dairy industry is horrific and yet I continue to consume dairy... It doesn't wash really, does it? So now I must stop being lazy as my body is also telling me to give up animal milk. 


What I DO have a problem with, is that my main alternative to dairy is soya. Quite apart from any issues surrounding the mass-production and importation of soya, I dislike having soy products as a major part of my diet because they are so processed. I think margarine, in any form, is the devil's work, and soy milk - as convenient and tasty as it is - isn't much better.


So what to do?! I believe, at heart, that our diets should be as pure, unprocessed and close to source as possible - that way we obtain the maximum nutrition in the right forms for our bodies with fewer adverse effects. And so I really dislike vegan recipes which simply substitute "alternatives" to dairy in the form of soy or whatever, just as much as I dislike vegetarian recipes which feel they need to use meat alternatives. I'm not saying these products don't have their place - I love tofu and the occasional Quorn product - but they should not be the norm. 


And so... after searching in vain for a "dairy free" cake recipe yesterday, it was (as usual) Father Earthly that came to the rescue. I knew I married him for good reason(s)... It's all about where to look when it comes to Googling, and I was looking in the wrong place. It wasn't vegans that held the answer for me, but the wonderful Italians! 


This cake uses good quality extra virgin olive oil for its fat content. Now, I have used vegetable oil before - the Americans use it quite a lot in cakes - but I have never heard of using olive oil in cakes before. Not just that, but it calls for the full-flavoured, really good stuff! What a wonderful idea, on so many levels - a fat that is really superbly good for you, is pure and unprocessed and full of flavour. Also, as you may have noticed, at the moment, olive oil is ridiculously cheap so there is just no good reason not to be trying out this yummy recipe!



Italian Citrus Polenta Cake (adapted from this recipe at Babbo Ristorante)
4 large eggs 

1 cup granulated sugar 

Freshly grated zest and juice of 1 orange 

Freshly grated zest and juice of 1 lemon 

1 ½ cups unbleached all-purpose flour 

¾ cup instant polenta 

2 teaspoons baking powder 

1 teaspoon salt 

¾ cup extra-virgin olive oil 

1 cup icing sugar


Preheat the oven to 180ºC and position a rack in the center of the oven. Lightly grease a 9-inch springform pan with a little oil.


Whisk together the eggs and sugar until they are tripled in volume, fluffy and pale yellow in colour. Combine the flour, polenta, baking powder salt and zest in a separate bowl. 


Alternate adding the dry ingredients to the egg mixture with the olive oil; begin with 1/3 of the dry ingredients, then add half the oil, followed by another 1/3 of dry ingredients, beating only until each addition is incorporated. Beat in the remaining olive oil, followed by the last 1/3 of the dry ingredients.


Pour the batter into the prepared pan and bake the cake for 25 to 30 minutes. Rotate the cake 180º halfway through the baking time to ensure even browning. The cake is done when it springs back lightly when touched and pulls away from the sides of the pan, and a cake tester inserted in the center comes out clean.


Take the cake out of the oven and place in the tin on a wire rack. Make the syrup by boiling the lemon and orange juice and icing sugar together in a pan until the icing sugar has dissolved. Prick the cake all over with a cake tester and pour over the syrup. Leave the cake to cool in the tin before turning out.

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